Novel approaches to the analysis of the Maillard reaction of proteins

S.E. Fayle; J.P. Healy; P.A. Brown; E.A. Reid; J.A. Gerrard; Jennifer Ames

Novel approaches to the analysis of the Maillard reaction of proteins

S.E. Fayle, J.P. Healy, P.A. Brown, E.A. Reid, J.A. Gerrard, Jennifer Ames

School of Biological Sciences

Research output: Contribution to journal › Article › peer-review

66 Citations (Scopus)

Abstract

The Maillard reaction comprises a complex network of reactions which has proven to be of great importance in both food science and medicine. The majority of methods developed for studying the Maillard reaction in food have focused on model systems containing amino acids and monosaccharides. In this study, a number of electrophoretic techniques, including two-dimensional gel electrophoresis and capillary electrophoresis, are presented. These have been developed specifically for the analysis of the Maillard reaction of food proteins, and are giving important insights into this complex process.

Original language	English
Pages (from-to)	1518-1525
Number of pages	8
Journal	ELECTROPHORESIS
Volume	22
Issue number	8
Publication status	Published - 2001

ASJC Scopus subject areas

Clinical Biochemistry

Cite this

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AU - Healy, J.P.

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AU - Gerrard, J.A.

AU - Ames, Jennifer

PY - 2001

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AB - The Maillard reaction comprises a complex network of reactions which has proven to be of great importance in both food science and medicine. The majority of methods developed for studying the Maillard reaction in food have focused on model systems containing amino acids and monosaccharides. In this study, a number of electrophoretic techniques, including two-dimensional gel electrophoresis and capillary electrophoresis, are presented. These have been developed specifically for the analysis of the Maillard reaction of food proteins, and are giving important insights into this complex process.

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Novel approaches to the analysis of the Maillard reaction of proteins

Abstract

ASJC Scopus subject areas

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